1 T. extra-virgin olive oil
1/2 cup minced onion
1 medium eggplant, unpeeled and cut into 1-inch cubes
1 cup tomato sauce
1 tsp. anchovy paste
1 tsp. salt
2 T. capers, drained and rinsed
3 T. red wine vinegar
1 cup water
1/2 tsp. dried basil, crushed
1 T. sugar

Heat the oil in a skillet. Add the onion and cook, covered, over medium-low heat until soft and translucent, about 10 minutes. Remove the onion from the pan and set aside. In the same skillet over medium-high heat, cook the eggplant, stirring frequently, for 10 minutes. Return the onion to the pan and add all the remaining ingredients. Reduce the heat to low and simmer, uncovered, for 30 minutes. Let cool to room temperature and store, covered, in the refrigerator.

Makes 3 cups, or 12 (1/4-cup) servings, 33 calories